Well dang...I can see why you like those results. That's a real tasty looker there Chaz, Congrats!Doesn't appear bottom browning will be a problem with your setup...even at just 500 you got great color.Was the top of that cornicione as thin and crisp as it looks?

Well dang...I can see why you like those results. That's a real tasty looker there Chaz, Congrats!Doesn't appear bottom browning will be a problem with your setup...even at just 500 you got great color.Was the top of that cornicione as thin and crisp as it looks?

Thanks for the kind words Bob! The cornicione was nice and thin/crisp and had great flavor. I can see why some do use the broiler for some top browning. If I wanted to cut down on the bake time, I would crank the oven up to 550 and use the broiler setting 3- 3.5 mins in to get that nice top browning since I do get sufficient bottom browning fairly quick. I guess that will have to be my next experiment.

Thanks for the kind words Bob! The cornicione was nice and thin/crisp and had great flavor. I can see why some do use the broiler for some top browning. If I wanted to cut down on the bake time, I would crank the oven up to 550 and use the broiler setting 3- 3.5 mins in to get that nice top browning since I do get sufficient bottom browning fairly quick. I guess that will have to be my next experiment.

Sounds perfect. As Scott says....everyone should experience a sub 4 min. Ny'er at least once in their life. I hope it turns out good for you man. Looking forward to the pics......

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scott123

NICE! I haven't spent a great deal of time in Tom's River, but, based on the pizzerias a little north, I think you'd be really hard pressed to find a pizzeria in your area that could match the quality of that pie.

Undercrust color can be highly subjective. I have no doubt that Pepe's frequently produces an undercrust of that appearance, and you'll probably find a lot of obsessives that love that much color. If you're looking for a little more crowd pleasing quality, though, I might go a bit less- maybe a 6 minute bake at that pre-heat rather than a 7.

With that in mind, if you want to trim it down to 4, I might go up to 525 rather than 550, with, as you mentioned, the broiler on for 2-3ish minutes of that 4 minute bake. It'll take a few pies to dial in the broiler to match the top bake to the bottom, but you are definitely well along your way.

Let's talk sauce It might be the light, but it's coming off a bit orange-y. No pre-cook, right? No oil, correct?

Let's talk sauce It might be the light, but it's coming off a bit orange-y. No pre-cook, right? No oil, correct?

The tomatoes I used for the sauce were theses http://www.pizzamaking.com/forum/index.php/topic,22553.msg229132.html#msg229132. It was the first time I used these (by the way they were whole). I usual use Cento Crushed with some Italian spices, sugar and a pinch of salt which I like better than the Nina tomatoes. There was no oil used and was not cooked at all. What kind of tomatoes do you guys use?

Deb, Craig (and others) have long posited that any Cento products other than the Italian with the can code ROA1 aren't worth buying, and, from testing them on multiple occasions, I'm apt to agree.

I have read that, I haven't been able to find the ROA1 for a few years and I don't think I have ever seen them in the crushed. I haven't seen NJ Scalfani's over here either. We have a Scalfani but they are a different company and are not good (though I haven't tried them for years). I'll have to check for those the next time I drive west...

scott123

I have read that, I haven't been able to find the ROA1 for a few years and I don't think I have ever seen them in the crushed. I haven't seen NJ Scalfani's over here either. We have a Scalfani but they are a different company and are not good (though I haven't tried them for years). I'll have to check for those the next time I drive west...

Deb, Dave Cavanagh (dmcavanagh) can get Jersey Sclafani's and he's in the Albany area. It's possible they don't deal with any supermarkets in CT, but I'd still look around a bit. You also might try contacting the company.

This is supermarket Polly-O, right? I wouldn't normally suggest this, but, since you are advancing so quickly, can you get huge blocks of food service mozzarella at your supply store in Brick? You might want to think about obtaining a huge block and breaking it down and freezing it. Food service mozz kicks up your pizza to another level.

Yes the pollyo was from the supermarket. I will have to check the supply store for sone brick mozzarella...I nevercthought to look. I know they do have shredded mozz but I know the block mooz is better. I need to go there before my next bake anyway to get a bigger peel. The edges of the pie were hanging off the edges which made for a tricky launch

Deb, Dave Cavanagh (dmcavanagh) can get Jersey Sclafani's and he's in the Albany area. It's possible they don't deal with any supermarkets in CT, but I'd still look around a bit. You also might try contacting the company.

I just realized that I haven't tried Shop-rite - they are individually owned but I think the company is NJ based. Worst case is a road trip to NJ for tomatoes - it's not really that far and I could get some good pizza at the same time